Google Search

February 2009

Un-Copyright Notice

It's FREE!

Description: Please note. Anything you find on my blog is yours for the taking. Please use, share and make money from anything I have created and posted here excluding anything refering to Heal My Hands because that's how I make my living. Now mind you, this only applies to MY work, craft and cooking related. Patterns, sources and information credited to others still belongs to them and you would have to ask their permission as usual. But otherwise - what's mine is yours. I won't sue you - I promise. There's just too much of that going on already.

Very Cool Stuff

September 08, 2008

It Was a Good & Busy Weekend

Sort of sounds like it was a dark and stormy night. Only without the dark and stormy. And the night. Right. We had a good weekend. We drifted in the boat on the pond, saw two of the new fish, but no turtles, it seems like they've gone to the mud. We baked, made cheese, went to a poetry reading, I worked on my Go Figure quilt and a bit on the shard pins, which I'll show you when I have them finished. So photos, yes?

First, the printed and tea bag collaged quilt sections. I only have photos of two of the sections, the other two were too dark to post and I didn't feel like taking more, but I think you get the idea.

Now, the St. Lucia Buns. Anthony made these absolutely delicious soft rolls and they were gone practically before they were cool. We didn't eat them ALL, mind you, we did give two away. There are recipes for these all over the Internet, if you want this one, email me. I'm too lazy to type it right this minute for the post.

And finally, the cheese. We swapped eggs for goats milk with a neighbor up the street from us. I don't know what they made with our eggs, but we made two types of cheese with their fresh goats milk! First, a simple Lebanese Chevron, a hand molded cheese made with vegetable rennet. After draining it and molding it, we cut it into cubes, rubbed it with salt and Zaatar (a spice Lebanese mixture) piled them in a little jar and covered them with olive oil. YUM! *Note: we heated the curds and why further, after they had formed, to encourage a firmer textured cheese we could cut).

Then, after allowing the remaining whey to sit at room temp overnight, this morning we made ricotta (means re-cooked in Italian and no photos of this, it looks pretty boring). How cool is THAT. Two cheeses out of one milking. Granted, there wasn't much cheese since we only started with a gallon of goats milk, but it's still always incredible to me that while we waste continually, our ancestors wasted nothing. Oh, and I fed the whey leftover from the ricotta to the chickens. In this case - nothing wasted at all!

Hi! Nice Blog. I found you through a search for the Well-Bred Loaf - you made a comment on a blog that you were previously an R&D Baker for the Well-Bred Loaf. My husband's family used to own an ice cream and candy shop in Hartsdale NY called Sweet Cravings and sold their blondies, poundcake and brownies. He wondered if you knew what happened to them - couldn't find anything on the internet that's current. He wants their blondie and pound cake recipe!
Thanks!